Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon

被引:375
|
作者
Sallam, Khalid Ibrahim
机构
[1] Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura
关键词
sliced salmon; microbial quality; lipid oxidation; sodium acetate; lactate; citrate;
D O I
10.1016/j.foodcont.2006.02.002
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study was carried out to evaluate the microbiological quality and lipid oxidation of fresh salmon slices treated by dipping in 2.5% (w/v) aqueous solution of sodium acetate (NaA), sodium lactate (NaL), or sodium citrate (NaC) and stored at I degrees C. The results revealed that these salts were efficient (P < 0.05) against the proliferation of various categories of spoilage microorganisms, including aerobic and psychrotrophic populations, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria, and Enterobacteriaceae. The general order of antibacterial activity of the different organic salts used was; sodium acetate > sodium lactate > sodium citrate. Lipid oxidation, as expressed by peroxide value (PV) and thiobarbituric acid (TBA) value, was significantly (P < 0.05) delayed in NaA- and NaC-treated samples. The antioxidant activity followed the order: NaC > NaA > NaL. The shelf life of the treated products was extended by 4-7 days more than that of the control. Therefore, sodium acetate, sodium lactate, and sodium citrate can be utilized as safe organic preservatives for fish under refrigerated storage. (c) 2006 Elsevier Ltd. All rights reserved.
引用
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页码:566 / 575
页数:10
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